Cake

1. Preheat the oven to 180°C (350°F).
2. Using a pastry brush, grease cake tin or 6 small ramekins with butter and lightly dust with flour.
3. Pulse almonds in a food processor into a fine powder.
4. Combine almonds, stewed beetroot, flour and lemon zest in a mixing bowl and mix well, using your fingers, to make sure there are no lumps.
5. Using an electric mixer, beat egg yolks and sugar until thick and pale. Stir in beetroot mixture using a slotted spoon.
6. Wash and dry electric beaters. Using a clean, dry bowl, whisk egg whites until stiff peaks form. Fold this into the batter and add the raisins.
7. Spoon batter into cake tin or ramekins. Bake for 15–22 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin or ramekins for a few minutes before running a knife around edges and turning out onto a cooling rack to cool completely. Top with chocolate ganache.

Chocolate Ganache

1. Heat cream in a heavy-bottomed saucepan until just hot. Pour cream over the chocolate and leave, untouched, to immerse for 3 minutes, then stir to combine. Add a splash of whiskey or hazelnut liqueur, if using

Stewed Sweetened Beetroot

1. In a small pan, add all ingredients, except yoghurt and muesli, and simmer over low heat for about 10 minutes or until the beetroot is soft and sweet.
2. Place a layer of beetroot at the bottom of a serving glass. Top with a layer of yoghurt. Repeat with another layer of beetroot and yoghurt. Sprinkle over with some muesli and serve.